Food Engineering
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The program is based on the latest scientific findings related to the physicochemical properties and changes of food ingredients during production, preservation, and storage.
During the course of study, students acquire the knowledge necessary to create new products and master techniques and technologies in the field of food engineering required for planning, designing, conducting, and managing new processes. The graduate study of Food Engineering is organized as an independent program due to the need for professional and scientific personnel who can ensure the development of technology vital for the economy in both the public and private sectors.
Development and Design
Experts of this profile are trained to manage the most complex technological processes, as well as to develop products and design new production processes and plants in the food industry using modern engineering solutions.
Food Engineering
| 2. semester, 1. year | ||||
|---|---|---|---|---|
| Ects | Mandatory courses | Workload | Sem | INFO |
| 6.0 |
Chemistry and Technology of Milk and Milk Products (239587)
Božanić, R.
|
98
(42LE+49L+7S)
| 2 | Info |
| 4.0 |
Food Biochemistry (260786)
Landeka Jurčević, I.
|
50
(20LE+30L)
| 2 | Info |
| 4.0 |
Food plant design (239589)
Balbino, S.
|
60
(20LE+30L+10S)
| 2 | Info |
| 3.0 |
Food Toxicology (239592)
Kmetič, I.
|
35
(15LE+20L)
| 2 | Info |
| 3.0 |
Quality Assurance Systems (239591)
Rumora Samarin, I.
|
35
(20L+15S)
| 2 | Info |
| 6.0 |
The chemistry and technology of oils and fats (239588)
Škevin, D.
|
98
(42LE+49L+7S)
| 2 | Info |
| Elective courses Food Engineering - 2. semester | ||||
| 3.0 |
Advances in Production, Processing and Application of Lecithin (239604)
Balbino, S.
|
35
(10LE+20L+5S)
|
2, 4 | Info |
| 3.0 |
Alternative and analogue dairy products (239594)
Lisak Jakopović, K.
|
32
(10LE+20L+2S)
|
2, 4 | Info |
| 3.0 |
Mineral, Spring and Table Water (239593)
Ćurko, J.
|
37
(22LE+15L)
|
2, 4 | Info |
| 3.0 |
Modified Fats and Oils (253474)
Kraljić, K.
|
35
(6LE+20L+6S+3FE)
|
2, 4 | Info |
| 3.0 |
Poultry Meat and Egg Technology (253571)
Marušić Radovčić, N.
|
38
(2LE+20L+10S+6FE)
|
2, 4 | Info |
| 3.0 |
Production of Predicate and Sparkling Wines (253088)
Ćurko, N.
|
35
(4LE+20L+7S+4FE)
|
2, 4 | Info |
| 3.0 |
Sensory and Chemometric Evaluation of Wine (239598)
Tomašević, M.
|
35
(15LE+20L)
|
2, 4 | Info |
| 3.0 |
Technology of food for specific dietary needs (239597)
Novotni, D.
|
30
(4LE+20L+6S)
|
2 | Info |
| 3. semester, 2. year | ||||
|---|---|---|---|---|
| Ects | Mandatory courses | Workload | Sem | INFO |
| 6.0 |
Chemistry and Technology of Fruits and Vegetable (253080)
Dragović-Uzelac, V.
|
98
(42LE+49L+7S)
| 3 | Info |
| 3.0 |
Development of New Products in Food Industry (253079)
Herceg, Z.
|
36
(16L+20S)
| 3 | Info |
| 4.0 |
Management (253078)
Ćaćić, M.
|
60
(30L+30S)
| 3 | Info |
| 6.0 |
Meat and Fish Chemistry and Technology (253082)
Medić, H.
|
98
(42LE+49L+7S)
| 3 | Info |
| 4.0 |
Novel Food (253077)
Rimac Brnčić, S.
|
60
(30L+30S)
| 3 | Info |
| 6.0 |
Wine Chemistry and Technology (253081)
Kovačević Ganić, K.
|
98
(42LE+49L+7S)
| 3 | Info |